Bread Vegan Whole Grain Recipes

Whole Wheat French Bread Recipe. Easy and Without Mold!

Integralisimo220.7K views

If you are a fan of whole wheat bread, today I bring you this fabulous recipe for making baguettes or whole wheat French bread without a mold! Spectacular! Ideal for sandwiches or to accompany any meal of the day. A classic bread, crispy on the outside and good crumb on the inside.

Generally, a mold is used to make the baguettes. But it really is not totally necessary. There are other ways to be successful and achieve the same shape but without a mold. But if you have it you will save an extra step of course.

Do not be disappointed if the bread does not work out the first time, you must try it several times because each time you do it, it will come out better.

About the preparation:

It is very simple and the ingredients are the same as those used for any other whole wheat bread. It only takes a large kitchen cloth, cloth tablecloth or some old sheet that have to shape these French breads (in the instructions you will see the photo of how to do it).

Also a sharp knife is needed. I use a hand saw knife. I tell you my secret to cut better. With a glass of water between cuts, immerse in water, so that the knife cuts the dough better. This will make cutting easier and more tidy because the knife slides better.

So that the bread is crispy on the outside but not dry on the inside, what is generally done is to place a container on the oven floor with half a glass of water so that it generates steam during cooking. When you are about to put the bread in the oven, place the container with the water at the same time.

Once the bread is baked, let it cool well. You can freeze this bread for 3 months without any problems.

Do you have any doubt or suggestion? Write a comment at the end of this recipe 👇

Do not forget to follow me on social networks to know the latest news in whole grain recipes!

Visit my general site Locos Por La Comida where you will find all Integralisimo, Locos Por Los Dulces and Veganisimos recipes.

Whole Wheat French Bread Recipe

Serves: 3 Units Prep Time: Cooking Time:
Rating 3.6/5
( 10 voted )

INGREDIENTS

  • Whole wheat flour 500 g / 17,64 oz / 4 ¼ cups
  • Water 350 ml / 11.83 oz / 1 ½ cup
  • Whole cane sugar 5 g / 0.17 oz / 1 tsp
  • Fresh yeast 15 g / 0.52 oz - Instant dry yeast dry 5 g / 0.17 oz / 1 tsp
  • Sunflower oil 25 ml / 1 ½ tbsp
  • Salt 8 g / 0.28 oz / 1 ½ tsp

INSTRUCTIONS

  1. Place the warm water and sugar in a bowl, stir. Dissolve the dry yeast and let it rest for 15 minutes.
  2. In a bowl, kneading machine or on the table, place the flour and salt, make a hole in the middle and place the dissolved yeast and the tablespoons of cooking oil. Knead until a homogeneous, soft and elastic dough is obtained. Divide the dough into three or the parts you want. Round the dough and let it rest and relax for about 10 minutes.
  3. Stretch the dough buns with your hand or a rolling pin and roll up, squeezing until joined, pinching the dough to close.
  4. Shape the dough into a roll, sharpening the ends to obtain a baguette appearance.
  5. On a large kitchen cloth (or whatever you have) place the roll of dough and limit each one of them with the cloth itself, folding it a little so that it remains as a barrier (see photo). Cover with nylon or plastic wrap so that they do not dry and leave to rise until it doubles in volume. The leavening time will depend on the ambient temperature.
  6. Once the breads have been leavened, carefully transfer them to a baking dish previously sprayed with vegetable spray or smeared in oil. With a sharp knife, make cuts crosswise.
  7. Bake at 220-250 °C / 428-482 °F for 20-30 minutes. Place a container (for oven) with half a glass of water (when baking) on the oven floor. In this way the necessary steam is generated, and the bread does not dry out.

NOTES

  • Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate liquids gradually.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @Integralisimo.

Related Post

Seeds Whole Wheat Bread With And Country Flavor

Whole Wheat Sausage Buns Recipe. Easy!

How to Make a Spectacular Whole Wheat Scaccia

2 comments

Hal -
We are making the today, the bread is currently formed and rising. I realized after it was too late that the conversions from grams to cups and ml to cups were not right. So I did not use the conversion in the recipe for the flour, because I have a scale, but I did use the conversion for the water because I don't have a metric measuring cup. I ended up with way to much water, and had to add quite a lot of extra flour. Those conversions should be rechecked. The conversion for the temperature is wrong as well.
Integralisimo -
Hi Hal, I really appreciate you taking the time to write me about this recipe. I must tell you that the measurement in cups of water was wrong, you are right about it and I have already corrected my mistake. Sometimes it makes me dizzy to want to be able to provide all the measurements that readers need. In my country cups, ounces or pounds are not usually used. We generally use gram scales. I checked the temperature conversion and it is correct. I use the conversion from degrees to fahrenheit from google, if you need it you can check it from here. I do not know what measurements you use where you are but I can guide you in this regard. The ml / cc are the same. I measure the cups of liquid as follows: 1 cup = 200 cc / ml. On the other hand, I would like to mention that whole wheat flours generally absorb a little more water than refined flours. And there are also differences in brands. For which I always suggest incorporating the liquids gradually always. Any suggestion is always welcome, I love that you write me! Hopefully you give the opportunity to more than one of my whole recipes! Thanks!
Add Comment

* By using this website you agree with the storage and handling of your data by this website. Read More